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White Bean, Cucumber & Herb Salad

Servings: 6
Ingredients
    Salad
  • 2 cans cannellini beans, drained and rinsed (15 oz each)
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 2 ribs celery, thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • 1/3 cup crumbled feta
  • Freshly ground black pepper
    • Lemon-Dijon Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove, finely grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp lemon zest
Instructions
  1. 1
    Whisk the lemon juice, Dijon, honey, garlic, salt and pepper together. Slowly whisk in the olive oil, then add the zest.
    2. Assemble
  2. 2
    Combine the beans, cucumber, tomatoes, celery and herbs. Toss with about ¾ of the dressing, then gently fold in the feta.
  3. 3
    Let it sit 15–20 minutes before serving. Taste and add more dressing, lemon, salt or pepper as necessary.
Read it online: https://wayfarerspantry.com/thepantry/recipe/white-bean-cucumber-herb-salad/